Irish Fruit Cake Recipe

This Irish Fruitcake tastes incredible ! Try this fruity spicy and nutty bakes for your next dessert ! Your suggestions for this Irish Fruitcake are welcome !
Irish Fruit Cake picture


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Walnuts7 Ounce (1 1/2 Cups)
 Dark seedless raisins4 Ounce (3/4 Cups)
 Golden raisins4 Ounce (3/4 Cups)
 Currants3 Ounce (3/4 Cups)
 Diced citron4 Ounce (3/4 Cups)
 Candied orange peel4 Ounce, diced (3/4 Cups)
 Halved candied cherries6 Ounce, candied (3/4 Cups)
 Irish whiskey/Bourbon1⁄2 Cup (8 tbs)
 Molasses1 Tablespoon
 Grated lemon peel1 Teaspoon
 All purpose flour2 Cup (32 tbs), sifted
 Baking powder1⁄2 Teaspoon
 Salt1 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Allspice1⁄2 Teaspoon
 Butter/Margarine3⁄4 Cup (12 tbs)
 Packed brown sugar1 Cup (16 tbs)
 Confectioners sugar2 Tablespoon
 Water1 Cup (16 tbs)
 Green food coloring2 Tablespoon
 Green decorating sugar2 Tablespoon
 Walnut halves3


1. Chop walnuts coarsely and set aside.
2. Combine raisins, currants, and candied fruits and peels with 1/3 cup whiskey, molasses, and lemon peel. Mix well, cover, and let stand overnight.
3. The next day, sift flour with baking powder, salt, and spices.
4. Cream butter and brown sugar well. Add eggs, one at a time, beating thoroughly after each addition (mixture will look curdled). Blend flour mixture into creamed mixture. Add fruits and walnuts and mix well.
5. Turn into a well-greased 9-inch Bundt pan.
6. Place a shallow pan of hot water on oven floor. Set filled Bundt pan on lowest rack of oven.
7. Bake at 300°F about 1 3/4 hours, or until cake tests done. Let cool 10 minutes in pan, then invert cake onto wire rack and spoon remaining whiskey slowly over cake so it soaks in. Cool cake completely.
8. To decorate, mix a small amount of confectioners' sugar with enough water to thin to pouring consistency. Tint lightly with food coloring; drizzle over top of cake. Sprinkle with green sugar and arrange walnut halves on top.